SJMarketSept2017
Martins Apple Chips
SJMarketSept2017
Local Dish Blog

The Spears are Here!

The Spears are Here!

It's spring time! How do we know this aside from the weather? There are some amazing things that are starting to grow such as rhubarb, wild leeks and... asparagus! Here in Waterloo Region there are plenty of farms where the delectable spears can be found. 

Asparagus is one of those exciting veggies you can do so many things with. I was out visiting Barrie’s Asparagus Farm recently where they not only sell their fresh asparagus but also numerous food items made with asparagus such as salsas, crackers, soup mix, pasta, tortilla chips and seasoning salt. Perhaps the most intriguing item I found was an all-natural soap made from dehydrated asparagus and rhubarb that acts as an exfoliate! 

Because asparagus season is short, consider pickling it or freezing it so that you can enjoy it year round. But for now, why not stock up at one of our local farms and get your fill of eating it fresh? Here is one of my favourite recipes that is delicious and super easy: 

Keirra’s Asparagus Salad

Ingredients

  • 1 bunch asparagus
  • 1 small red onion, finely diced
  • 1 cup coarsely grated parmesan cheese
  • 1/2 cup sherry vinegar 
  • Extra-virgin olive oil
  • kosher salt

Directions

Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and parmesan and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will help tenderize the asparagus. When the salad sits it takes on more flavour. Make at least one hour in advance. 

Keirra Reid is a Foodlink board member and chef at Westmount Golf & Country Club.

Leave a comment!